Recent SemestersSpring 2027, Fall 2026, Spring 2026, Fall 2025, Spring 2025Class SizeNot publishedCredits3PrerequisiteHM 100, 310, 315, 320, 325, and 360 with grades of "C" or better, or placement through the assessment process. Transfers ToCSUDescriptionThis course provides an in-depth look at restaurant management with emphasis on the kitchen. It includes the study of successful restaurant concepts, food styles and ethnic influences, production methods and standards, menu design (including specific purchasing and cost control), application of sanitation and safety standards, employee scheduling, motivation and supervision, and product marketing. These concepts are emphasized in the work experience corequisite. Field trips may be required.Usually HeldMon 1:45pm–5:15pm, Mon 2:15pm–5:20pm 